Also, A.B, don't fret over posting your notes. Everybody has different taste buds and it can take a while to learn what some of those aroma/flavors compare to.

"Smells kinda like grass or weeds" can easily translate into "Hints of white pepper and tomato vine". Or you could try "Wow, that smells like the dust I sweep from under my bed" to "An earthy, complex wine exhibiting aromas of fungi, earth, decaying leaves on the seventh layer of forest floor, wet hay on a foggy morning in a dew-laden barnyard, and an ever-so-subtle hint of salted leather".

I mean, so much of tasting notes is just crafty, descriptive prose. These days I am more honest (and I am far from pro). If I am with a group of friends and a wine smells like poo or cat's piss then I say so (and this doesn't mean that it is a bad wine). Likewise if it smells like green apples, tar, petroleum, whole-wheat toast, or whatever. Just go with what you taste/smell.

Good to see that the YT saga is progressing along nicely!! I have just unwrapped my bottle, no screwcap. Interesting.
The storeclerk wanted to sell me the shiraz but I explained I did not drink red wines! LOL. It was a real sleazy joint too.
Guess we can post our TNs here, so Wednesday night then?

Here are my impressions of the `05 Dr Loosen Riesling, posted last year.

WTN: `05 Dr. Loosen Riesling QbA Dr. L---Middle Mosel, Germany.

Screw cap, 8.5% alc. AP Nr 2 907 805 0806.

Colour. Tiny bubbles in the glass, pale straw with very light brownish tinges. Nothing in the way of legs here, seems lively.

Nose. Fresh floral, pear, minerally/slate. Fellow taster thought "has nice delicacy and bouquet of flowers". After an hour, lots of peach over the pear and almost a sorbet quality. Nice!

Palate. My initial mouthfeel entry (ie my first impression) was frizzante and pear dominant.. Nice acid balance and a tangy lingering aftertaste. Obviously meant to be drunk young, refreshing and not flabby. The ripeness could appeal to a few here (I have a sweet tooth), fellow taster found "pear, peach, clean and fresh". I tried to figure out the tropical fruits, maybe pineapple and papaya?
I think this is a good wine to start off WOTM and new members will hopefully enjoy. Serve it nicely chilled but do not let the ice bucket take over, fruit will be killed!

*** after 24 hrs (vacu-vin seal), more citrus on the finish, not too racy still. Did not lose anything overnight!! The juicy pear is still there.

Robert J. wrote:A"Wow, that smells like the dust I sweep from under my bed" to "An earthy, complex wine exhibiting aromas of fungi, earth, decaying leaves on the seventh layer of forest floor, wet hay on a foggy morning in a dew-laden barnyard, and an ever-so-subtle hint of salted leather".

When you swirl the wine in a glass the alcohol will leave a residue that falls down the side of the glass. This residue looks like drops falling and can be referred to as legs or tears. A very light wine like a riesling will not leave much residual alcohol on the side of the glass (typically a low alcohol wine). On the other hand, a weighty Bordeaux or Cotes du Rhone will leave tears that fall aplenty and very slowly.

To me, flabby has always described a wine that just doesn't do much in the mouth; something that has no real finish or aftertaste.

Robert, I think the whole purpose is to help AB set about writing a TN to gain more experience. Any pointer towards his education would be appreciated (grin)!!! He seems to have tasted some other rieslings, without writing notes, so something from you would be nice.
How about Dr Loosen?..or something else from land of Oz.

Say what you like and don't like about the wine. I find that more useful (if less entertaining) than fanciful flights of "I Spy" : then I tasted the tang of slightly over-ripe Spanish lemons picked by left-handed virgins and placed out in the early spring sunshine, in an oaken bowl, for two and half hours.

Or just drop some current popular buzz-phrases about complexity, layers of flavor or 45 second finishes. BTW you won't find many notes of this ilk here.

Keep it honest. I personally like to know how the bottle was treated--decanted, opened how long, serving temperature--and what the food match was. Good luck.

Welcome to WLDG, A.B. Where abouts in NM do you live??
YellowTail is, to me, much like 2$Chuck. It's rather on the boring side. It really doesn't have a lot to say to me. I once tried it w/ a meal a yr ago & managed to get down one glass, but just couldn't bring myself to have a 2nd glass and opened something a bit more interesting. It's not bad wine, per se. It just doesn't have much interest to me. That being said, I must admit that I've not tried the most recent Lot #3791, so can't speak w/ any authority.
Tom